Crock Pot Picadillo Stuffed Peppers

9 Freestyle Points375.5 Calories

Leftover picadillo and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you’ll have a delicious dinner without much fuss. These picadillo stuffed peppers are a complete meal-in-one. As I mentioned in my last post, we use leftover picadillo many ways in my home. Stuffed peppers are a great way to use leftovers and nothing goes to waste here – the tops of the peppers get diced and are added to the filling.

The slow cooker is the perfect appliance for making stuffed peppers, I’ve also included oven directions below.

When buying bell peppers for the slow cooker, I look for peppers that have flat bottoms that can stand upright on their own.

You can double the recipe to make 6, which would fit perfectly in a 6 qt slow cooker. And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

BTW, we love stuffed peppers in my home and I’ve posted other variations:

Crock Pot Picadillo Stuffed Peppers

9 Freestyle Points375.5 calories

Total Time:3-6 hours crockpot, 50 min. stovetop

Leftover picadillo and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you’ll have a delicious dinner without much fuss. These picadillo stuffed peppers are a complete meal-in-one.

I love that this recipe uses leftovers! My husband doesn't always love leftovers so this is a great way to "disguise" them. 🙂 We love your crock pot pork adobo but often have lots leftover (if we're watching our portions) ;). Do you have any suggestions for those leftovers?

OMG! I started salivating at the first glance of that picture. I absolutely love stuffed peppers. I made the stovetop version of your picadillo the other day for my sweetie and my low-carb loving sister. Everyone raved about how good it is, so kudos for a great recipe. I wish I had the insight to use it for stuffed peppers because I ended up just eating the meat on a tortilla. But I'm definitely going to try this. Now you have my creativity going on what other ways I can use the picadillo for a mouthwatering meal.

Great recipe! Thanks for including stove/oven directions. I used to use my crockpot all the time. But now that I am only working part time I don't use it as often. Its nice when a recipe can be used both ways. Great idea for leftovers. I used my last leftovers like pizza pockets on my blog. I will try this one next time! So nice in our still not quite easy going economy to transform leftovers whenever possible. Red peppers are pretty to look at and have great nutrition! http://noreservations4lunchdinner.blogspot.com/2012/11/empanada-like-pizza-pockets.html

Gina, made the beef picdillo in my slow cooker yesterday. It was delicious. We loved it with brown rice.We had leftovers tonight. Wish I had seen the picdillo stuffed peppers earlier. I have peppers in the fridge. I will be making another batch this weekend. Thanks for another great meal. Vivian

Hi, Vivian! "Pastelon de plantano" is a ripe plantain casserole that is made with a ground beef mixture that is very similar, if not the same as the Picadillo mixture. I think that its origin is from the Dominican Republic.

Hi- I absolutely LOVE all your recipes. My boyfriend eats pretty healthy and loves peppers so I wanted to try and make one of your recipes. He eats any kind of ground meat, which is your FAVORITE of all your stuffed peppers recipes that I should try for tonight??

OH YES! Now I know what pastelon is. I had it once. It was layers of ripe plantains,eggs to bind it meat mixture and then baked. A little brown sugar and cinamon sprinkled on top. It was awesome. The secret is in the meat flavor I' going to make a WW version of this! Thanks VIVIAN

I've got the picadillo in the slow cooker for dinner tonight, then will be making this with the leftovers. I LOVE recipes that make multiple servings that can be repurposed. Less weeknight cooking for me means I'm more likely to stay on track with my weight loss goals. 🙂

I just wanted to say that I did make this over the weekend. Everybody is always quick to state that they will make it and it sounds yummy but they usually never reply back. This was my first time ever making both dishes and they both turned out great. I stuffed yellow peppers and cooked them in the oven but put sauce around it instead of water and my husband loved it. This is something that I will make again.

Hi Gina! I made these yesterday with the leftovers from the picadillo! GREAT use for them. They looked so pretty and made the house smell WONDERFUL.

I think if I did it again though, I need to adjust the slow cooker time. I actually did 6 hours at low so they'd be ready when I got home from work but that was a bit too long as the peppers fell apart once I tried to take them out of the crockpot. 🙁 Do you have any tips on how to keep them falling apart? Or do you have any thoughts that cooking on "high" works better for this recipe? This is definitely something I would make again but next time I'll try 3-4 hours on low. Or I'd just make sure I can keep an eye on it.

I used my leftovers from Tuesday to make this yesterday! It was perfect! I agree on the cooking time, I put mine in for 5 hours on low and it was a little bit longer than I would prefer. Next time I will try 4. 🙂

Why are the values for cholesterol sometimes left blank? Since I am very carefully watching my cholesterol I need to know what they are. Also I noted that in this recipe the value for sodium is also left out. I never use salt in my cooking and need to know how much sodium there is in any given recipe. I am sure there are many other readers of your blog who need this information as well.

Welcome!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).